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holiday baking pics

holiday baking pics

rathar that scater this all over the board i will post all holiday bakinmg pics here and some of the formulas that were used

the picks first and i will edit in the formulas when i have time this is only the start and have many more days of baking left

please do not "reply" to any ot the posts with pictures . that wat i can go back when i have time and edit in the formulas just add a post at the end of this blog page thanks

White pan bread YES that is my scale in the backround (i have been baking for a long time)

Panatone

i should say that these are all the same wieght but the tall one was in a 6 inch pan and the others were in 7 inch pans they did not collaps i realy neet to get more 6 inch round forms. no excuse for me not having them.

There was just a story in Gourmet Magazine showing this. They did it by pushing skewers through the bottom of the loaf and suspending it over a pot. They also used the brown paper form which I am sure helped to support the skewers.

King Arthur's (and I'm sure other places) sell Panettone Forms. I never thought about the loaf collapsing on itself after baking, but the forms are cheap enough and rigid enough to make good 'baking' pans to get good, uniform height from the loaves.

Hanging upside down by skewers sounds like a veiled threat I get from my wife from time to time regarding my hobby (she calls this an obsession). lol

these are scaled 12 oz each the shapping is simple just roll them into a rectangle but not to big and cover with your filling i used almond filling in 2 and choc in the other 2 rollt hem up like a cinnamon bun the rope should be about 1 to 1 1/2 inch thick. place both ends faceing you making a upsade down u shape . then klop the highest end of the curve of the u and twist the two ends over eachother forming the twist you see. the reason for the klop is so you can twist the strands over each other and the curve part of the u woun't be thicker than the ends.

egg wash before baking and simple syrup after.

this formula used a sponge and dough method i guess some people here call iit a bigga or preferment but it the bakeries we just used the term sponge.

use a good bread flour 12.7 proten or better

i am sure you know by now that my formulas do not come from any of the popular books yet i am working with someone and have a proposal in

\and a few puplishers have expressed intrest.

i will post the formula below the pics latter but get ready this one not for the diet watcher

actualy a sample chapter was submited to 20 publishers 13 rejectionss 4 are seriously looking at it and havent herd back from the others but it has been only about a month and thats 20 percent that are thinking about it

the rind of one of each should be fine and vanila 1/4 to 1/2 oz will be fine

the sponge has 100% of the yeast in this no additional yeast is added to the final dough at 70 F this should rise in 1 to 1.5 hours i use fresh yeast and it looked like the bread on i love lucy in 1 hour. it works fast. the dough will slow down when at the final stage but for something this rich we need to realy get the yeast going and healthy.

remember you can allways call me and i can talk you through the shapping or any stage of the mixing

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